Ingredients
Scale
For the Filling:
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ½ cup buffalo sauce (adjust for spice preference)
- 4 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- ¼ cup ranch dressing (or blue cheese dressing for extra tang)
- ¼ cup diced green onions (optional, for garnish)
Optional Toppings:
- Extra shredded cheese
- Chopped fresh parsley
- Crumbled blue cheese
- Ranch or blue cheese dressing drizzle
Instructions
1. Prepare the Peppers:
- Preheat oven to 375°F (190°C).
- Slice tops off bell peppers and remove seeds.
- For softer peppers, boil for 2–3 minutes or microwave for 60 seconds before stuffing.
2. Make the Filling:
- In a bowl, mix shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, and ranch dressing.
- Stir until creamy and well combined. Taste and adjust seasoning if needed.
3. Stuff the Peppers:
- Spoon the buffalo chicken mixture evenly into each pepper.
- Top with extra shredded cheese for a gooey, melted finish.
4. Bake the Peppers:
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 20–25 minutes until peppers are tender and filling is bubbly.
- Garnish with green onions, parsley, or blue cheese crumbles.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead Tip: Assemble the stuffed peppers a day ahead, cover, and refrigerate until ready to bake.
- Mild Option: Use less buffalo sauce or mix with plain Greek yogurt to balance the heat.
- For Extra Crispiness: Broil for 2–3 minutes after baking for a golden cheese crust!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
